A relaxed, tapas-style aperitivo designed for sharing. This menu brings together a selection of Roman-inspired finger foods - from crispy 'supplì alla romana' and 'crostini burro e alici' to seasonal bites like asparagus and mint 'frittatina', 'caprese' skewers, and comforting classics such as pasta e ceci. Served alongside a selection of local cured meats and cheeses, it’s a convivial way to enjoy authentic flavors, perfect for groups looking to unwind, taste, and connect.

More than a cooking class, this is a true Italian meal experience! I will guide you through the craft of fresh pasta, from kneading the dough to shaping it in different ways, before we cook and share the dishes together. Expect great food, good company, and a deeper connection to Italian culinary culture.

This experience is a journey through Roman culinary tradition. Enjoy a mouth-watering four-courses menu, starting with carciofi alla romana, followed by a classic carbonara, tender abbacchio alla scottadito, and a homemade tiramisù to finish. Each dish is rooted in local recipes and seasonal ingredients, offering not just a meal, but a moment to slow down, connect, and experience Rome through its food.

A modern tasting menu dedicated to vegetables, with a dish of your choice for each course: from the appetiser with egg and tempura vegetables, to the first course with spaghetti alla chitarra with pumpkin or risotto with porcini mushrooms and cocoa, passing through a second course of roasted aubergine or pumpkin, to a dessert of your choice between chocolate fondant, cheesecake, churros or lemon tartlet.

A gastronomic journey that begins with a venison tartare accompanied by mustard and blueberries, continues with crescents filled with lamb shoulder and cream of goat's milk smoked with hay. Next, choose between braised beef cheek or sirloin, both embellished with black truffle. It concludes with a chocolate fondant with raspberry sorbet and hibiscus powder.

A modern gastronomic journey dedicated to the sea, with an appetiser of snapper tartare and fried prawns and squid, a first course of risotto with a shellfish reduction, a seared snapper fillet as a second course and a delicious Basque cheesecake with berries to finish.